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In 2022 F&B is all about leisure

Eat to feel good and have a good time. Many professionals have integrated these expectations and are developing spaces and products that allow them to offer an increasingly varied offer. Local sourcing, attentive design, homemade snacks, gastronomic supplies and entertainment... the possibilities are endless for attracting customers to properties, whether they are just passing through or live in the area. Here is an overview of the latest initiatives proposed by hospitality professionals.

Eat to preserve your health and respect the planet

Eating locally is one of the strongest expectations of consumers who want to experience the culture of the place where they are staying through their meal. For the hotel and restaurant owner, it is also a way to differentiate themselves and to anchor a moment in the mind of their guest that may lead them to come back to relive an experience they cannot find elsewhere.

More and more companies are offering consumers the possibility to give meaning to their purchases. The Wash Bar in Bordeaux, which opened at the end of August 2022, is an example of this approach, or how to transform a launderette into a friendly and supportive space. Locally sourced products, including washing powder, and the possibility of depositing clothes sold at second-hand prices. The proceeds of the clothes sale are used to finance washing powder for the most disadvantaged. But also and above all the place is a bar supply highlighting local products, softs and beers, which will potentially be completed by snacking.

The American multinational Starbucks is also launching outlets that are more environmentally friendly and anchored in their territories. For its latest opening in Shanghai, the American company is offering a coffee that pays tribute to the destination.

More and more restaurant suppliers are developing virtuous approaches to better eating. Paris & Co, the Paris and metropolitan area's territorial innovation agency, has drawn up a map of these players involved in the transition in order to facilitate access to these producers for as many people as possible. This mapping is developed according to four indicators.

  • "Solutions that provide transparency and information on the products consumed to consumers;
  • Home services that facilitate access to consumer products. They are classified into 3 sub-categories: catering - home chef; meal delivery; box of ready-to-eat products;
  • Culinary coaching services to facilitate the preparation of meals;
  • Solutions that make healthy and sustainable products accessible, classified in 4 sub-categories: solutions to fight against food waste; online markets; delivery services of products directly from producers and new products (food supplements, organic, 100% vegan...); "

Although this mapping is primarily aimed at end consumers, it allows us to highlight actions and to further raise consumer awareness of these subjects, which are likely to have an impact on their expectations in terms of catering.

Eat and spend a meaningful moment

More and more properties are taking care of the opening of their food courts by developing places of attraction for local customers.

“Food is culture. When you try food of a specific place, you understand and learn. I always say if you want to know me, try my food. Food speaks about us, about our feeling, and our lives—it speaks about our roots. That experience influences 100% of my food. I’m a nomad. I cook with my heart and I love to express myself by the food. I want our guests to have a true experience.” Illustrates Sebastian La Rocca Executive Chef at Hilton.

The InterContinental Sidney has announced the opening of its rooftop bar after a $110 million renovation. The design has been updated and the mixology menu has been modernised. The menu also features local products in an environment that has been scripted to reference the stars.

At Mama Shelter, from the product design and first opening, the F&B supply and the animation of the spaces played an important role with the objective of differentiating and attracting a more local clientele. The latest announcement is the opening of an American diner at Mama La Défense. After a sports bar and Mama's Penthouse, where the menu was created by Chef Pierre Chomet, this is the third restaurant space available since September.

At IHG, dining becomes a performance with the Regent Taste Studio. The space features collaborations between chefs and artists adding a visual and potentially auditory experience to the tasting. An immersion in a moment designed to be an "Unforgettable epicurean experience" according to Tom Rowntree, Vice President, Global Luxury Brands for IHG Hotels & Resorts.

At the Mandarin Oriental in Geneva, the focus is on exclusivity with a restaurant offering omakase (chef's choice menu), available for 10 guests only. The first Japanese omakase gourmet restaurant in the destination, the space has been designed alongside a Zen garden designed by a Japanese gardener.

Another type of offer at Gran Velas Los Cabos is Dinner Under The Stars, in line with the territory's status as one of the 20 most suitable places for stargazing by NASA. A dinner prepared live over the fire for two-starred chef Sidney Schutte.

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